Spinach and Artichoke Dip
Ingredients
· 2 tablespoons olive oil
· 1 teaspoon crushed red pepper flakes
· 1 small onion, finely chopped
· 2 large cloves garlic, chopped fine
· 1 (14-ounce) can artichoke hearts, drained and chopped
· 2 tablespoons white wine
· 1 (10-ounce) package frozen spinach, thawed and squeezed dry
· 1 cup sour cream (I use low fat)
· 1 cup mayonnaise (reduced fat)
· 8 ounces cream cheese, softened (low fat)
· 1 tablespoon chopped fresh flat-leaf parsley
· 2 ounces freshly grated Parmesan cheese
· 6 ounces freshly grated cheddar cheese
· 1/2 teaspoon kosher salt
· 1/4 teaspoon freshly ground black pepper
· Hot sauce, such as Frank's, to taste
Directions
Heat oil and red pepper flakes in a medium skillet over medium heat. Add onion and garlic; cook, stirring, until soft and translucent, about 5 minutes. Add artichokes and spinach. Cook, stirring, about 2 minutes more.
Add wine and let cook until liquid is reduced by half, about 2 to 3 minutes. Remove from heat and let cool.
Mix together sour cream, mayonnaise, and cream cheese until well combined. Add parsley, cheese, salt, pepper, and hot sauce; mix until well combined. Fold in the cooled spinach and artichoke mixture. Chill about 2 hours, refrigerate up to two weeks, or freeze to keep longer.
Serve heated or cold with crudités, pita chips, or baguette slices.